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Beef Tenderloin Recipe

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This recipe for Beef Tenderloin, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Gangstad
Added: Wednesday, July 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 or 5 lb. beef tenderloin
1 stick butter
4 T. Worcestershire sauce
juice of 1 lemon
1/2 cup flour
1 c. red wine (warmed)
salt
pepper
garlic powder

Directions:
Directions:
Serves: 8-10
Preparation time: 40 minutes plus marinating overnight

Melt butter and mix with Worcestershire sauce. Place tenderloin in large Pyrex dish. Pour butter mixture over meat. Add lemon juice. Salt and pepper and garlic powder to taste. Cover with flour. Cover and marinate in refrigerator overnight or all day.
Bring meat to room temperature. Bake at 450 for 15 minutes. Warm wine on microwave high for 1 minute. Pour over tenderloin and bake for another 15 minutes at 450 . Remove meat and let it set for 10 minutes. Cut into serving sizes.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
Marinate overnight, cooking time 40 minutes
Personal Notes:
Personal Notes:
This is a delicious dinner and most of the work can be done ahead. The meat is really hot when removed from oven so be careful. The wine must be warmed before pouring on the hot tenderloin. We've had cracked Pyrex dishes when the wine is too cold. What a waste of delicious tenderloin!

The thicker parts are medium rare and the ends are medium...good for all tastes!

 

 

 

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